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Baked Elements: Our 10 Favorite Ingredients

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Baked: New Frontiers in Baking

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The Sweet Book of Candy Making: From the Simple to the Spectacular-How to Make Caramels, Fudge, Hard Candy, Fondant, Toffee, and More!

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Baked Explorations: Classic American Desserts Reinvented

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The Fundamental Techniques of Classic Pastry Arts

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Dolci: Italy's Sweets

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Standard Baking Co. Pastries

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Grace's Sweet Life: Homemade Italian Desserts from Cannoli, Tiramisu, and Panna Cotta to Torte, Pizzelle, and Struffoli

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Tartine

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Miette: Recipes from San Francisco's Most Charming Pastry Shop: Meg Ray, Frankie Frankeny

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from Annie's Eats

Baja-Style Fish Tacos

Annie's eats

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CK Products 2-1/8-Inch by 5-3/8-Inch Break-Apart Bar Chocolate Mold: Amazon.com: Home & Kitchen

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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner

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Sarabeth's Bakery: From My Hands to Yours

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The Weekend Baker: Irresistible Recipes, Simple Techniques, and Stress-Free Strategies for Busy People

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The Culinarian: A Kitchen Desk Reference

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Cooking with Chocolate: Essential Recipes and Techniques (Book & DVD)

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One Sweet Cookie: Celebrated Chefs Share Favorite Recipes

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Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

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Sugar Baby: Confections, Candies, Cakes & Other Delicious Recipes for Cooking with Sugar

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